Charred Corn and Kale Salad with Pickled Onion and Citrus Cumin Dressing

Charred Corn and Kale Salad

with Pickled Onion and Citrus Cumin Dressing

GET RECIPES DELIVERED
dinner

Pearly beluga lentils combine with quinoa and charred vegetables to create this high-protein meal. You’ll cut corn kernels straight from the cob, and pepper the salad with yellow notes of sweetness. Pro-tip: Break the cob in half first with your hands so that each half will stand up straight. Then run a knife carefully down the sides of each half.

Fall Recipes Summer Recipes Quick and Easy Spring Recipes High-Protein Gluten-Free Soy-Free Leafy Greens Squash Beans/Legumes Appetizer Dinner American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
660
FAT
16g
CARBOHYDRATES
114g
PROTEIN
26g

MAIN INGREDIENTS

  1. ¼ cup beluga lentils
  2. ½ cup black quinoa
  3. ¼ cup apple cider vinegar
  4. 1 packet turbinado sugar
  5. 1 red onion
  6. 4 oz green beans
  7. 1 yellow squash
  8. 2 ears corn
  9. 6 oz curly kale
  10. 1 clove1 garlic
  11. 1 lime
  12. ¼ cup vegan yogurt
  13. 1 tsp dried oregano
  14. ½ tsp cumin
  15. 1 tbsp + 1 tsp olive oil*
  16. Salt and pepper*
  17. *Not Included
Allergens: tree nuts

TOOLS

  • 2 small saucepans
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the grains
Rinse and sort the beluga lentils. Combine the lentils, black quinoa, and 1½ cups water in a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer until the grains are tender and water has been absorbed, about 20 to 25 minutes. If your lentils and quinoa are ready and there is a little water left over, simply drain.
2
Pickle the onion
Combine the apple cider vinegar, turbinado sugar, 1 cup water, and a pinch of salt in a second small saucepan and bring to a boil. Peel and thinly slice the red onion into rounds. Add the sliced red onion to the second saucepan (with the vinegar). Turn off the heat, and transfer the pickled onion and liquid to a heatproof bowl to chill in the refrigerator until Step 6.
3
Make the dressing
Peel and mince 1 clove garlic. Halve the lime and cut half into wedges. In a small bowl, combine the juice from half the lime, minced garlic, yogurt, dried oregano, cumin, ¼ tsp salt, and a pinch of pepper. Mix the citrus cumin dressing until well-combined.
4
Prepare the vegetables
Trim the green beans. Cut the yellow squash in half lengthwise and then into half moons. Peel the husks from the corn and cut the kernels off of the cob. Destem the kale and roughly chop the leaves. Add the chopped kale to a large bowl with 1 tsp olive oil and a pinch of salt. Massage until the kale begins to soften, about 1 minute.
5
Sauté the vegetables
Place a large nonstick skillet over high heat with 1 tbsp olive oil. Add the green beans, yellow squash, corn, and a pinch of salt and pepper. Cook until the vegetables are charred in places, about 3 to 5 minutes.
6
Serve
Divide the massaged kale between large bowls. Top with lentils and quinoa, pickled onions, and charred vegetables. Drizzle with citrus cumin dressing. Serve with remaining lime wedges.